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I just left it on the counter for a few hours.
Posting numbers may be down but overall traffic as measured by Google has remained pretty constant for the last six months. Not as high as I was hoping, but not declining, either.
My wife says this bread goes great with eggs, so I think it's a keeper for us. I made some cheese toast with it to go with supper last night, it was a change from making it with Vienna bread but it was pretty good.
The lengthy parts of this recipe are the initial soak and the rises, the total time using the food processor was less than about 4 minutes, so doubling that doesn't seem too bad to me. I think a 7 cup food processor would handle it in two parts.
The recipe suggests that people with smaller food processors can divide it in two and then combine them.
February 14, 2019 at 5:06 pm in reply to: What are you Cooking the week of February 10, 2019? #14752Dinner tonight will be steak, sauteed mushrooms, baked potato and broccoli.
It toasts well and has good structure, it'd make a good sandwich bread.
Considering the way it collapsed, the crumb is decent. It might have needed another minute or two in the oven. The taste is pretty good, not bitter like whole grain breads often are. I'll probably try it again, depending on what my wife thinks of it. I used about half of the salt the recipe called for but it tastes adequately salty.
February 13, 2019 at 7:27 pm in reply to: What are you Cooking the week of February 10, 2019? #14746We had spaghetti and meat balls for supper, and it was like an episode of the Keystone Kops. I nearly knocked the bowl of meat off the counter twice, I did manage to knock the lazy Susan off the spice rack, which broke a glass toothpick holder and spilled toothpicks and spices all over the floor.
When I was making the pasta, I put the first egg in the meatball bowl instead of the pasta bowl, so the meatballs wound up with two eggs in them instead of one. I added a little more oatmeal to help it bind together. The meatballs were pretty good, though, I may use 2 eggs to 1 pound of ground beef (85% lean) next time.
And I managed to leave the cheese bread in the broiler a little too long so it was almost burnt. Still edible, though.
I tried this today, I'm not sure if I over-proofed it (I still had an hour left in final proof when I put it in the oven) or if it just was too moist, but it collapsed a bit during baking, so it has kind of a flat top. I'm waiting for it to fully cool before I cut it, but it smells good. I"m curious to see how open the crumb is.
I used freshly ground whole meal flour, which I think is a bit moister than bagged flour, so I should probably have cut the 2nd water back a bit, the dough was really sticky, though it was very elastic, as the recipe said it should be. It was kind of hard to shape because it was so moist and sticky. It rose pretty much as the recipe said it would, too.
I made it in my 14 cup food processor, and the dough was sticky enough that I don't think it would have worked in a mixer, even if I cut back on the water a little.
I'm making honey wheat bread today and also the 100% whole wheat bread that was discussed in a recent thread.
As I recall, the explanation is that the carbon dioxide released by the yeast (or other forms of leavening) makes existing bubbles grow, but the reason it doesn't form a lot of new ones has to do with the surface tension that air bubbles need to exist, because the molecules of carbon dioxide released by the leavening are too small to easily combine into a new bubble. They can be absorbed into existing bubbles, though.
Chemical leavening may produce more new bubbles than yeast.
If you've ever been to a commercial bread factory (I hesitate to call them bakeries), they use aerating nozzles to inject gas bubbles into the dough, although in many cases it's closer to a batter. That's how they get the loaves so airy.
It has been a while since I made English muffins, but I seem to recall that if I let them rise longer, I got more holes.
I remember reading in one book on bread baking chemistry that the holes have to be formed during kneading, because they'll grow during rising but no new ones will be formed then.
We had fish with broccoli and five bean salad.
When I've made them, I've used Peter Reinhart's recipe in BBA, and they rose fine with lots of holes. Some English Muffin recipes are more like a pancake batter, and a ring is a must, others are more like a dough, his recipe is the latter though I use muffin rings anyway because it makes them rise up instead of out.
My wife actually prefers the Thomas multi-grain light English Muffins to home-made ones, in large part because they last longer. We've also tried the Wolferman's ones, they're way too big.
I think I paid around $18 for a pint of oysters back in December, which struck me as much higher than a year ago, I don't know if oysters are scarcer than normal or if this is just part of the inflation that the government claims isn't happening.
The canned cat food that we normally buy went from 50 cents a can to 55 cents and then to 60 cents over the past few weeks.
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